Food Managers Test Questions with Revised Answers 100% Guarantee Pass
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Course
Food Managers
Institution
Food Managers
Food Managers Test Questions with Revised Answers 100% Guarantee Pass
Which of the following is not a bacteria that can cause a foodborne illness? - Answer-Hepatitis A
Which of the following is linked to improperly canned food? - Answer-Clostridium Botulinum
Common in raw pork, these bacteri...
Food Managers Test Questions with
Revised Answers 100% Guarantee
Pass
Which of the following is not a bacteria that can cause a foodborne illness? - Answer-
Hepatitis A
Which of the following is linked to improperly canned food? - Answer-Clostridium
Botulinum
Common in raw pork, these bacteria occur more frequently in children. - Answer-
Yersinia
Which of the following has been known to cause miscarriages in pregnant woman is
also a cold loving bacteria? - Answer-Listeria
Which bacteria are normally found in shellfish from water contaminated with human
feces? - Answer-Vibrio
Which of the following can produce 2 toxins, one that is heat stabile and one that is
destroyed during the cooking process - Answer-Bacillus Cereus
Illness due to Listeria may be caused by consuming food up to 70 days prior to the date
of illness. - Answer-True
To prevent Vibrio foodborne illness, use shellfish that is properly "tagged" and obtain
fish from approved sources - Answer-True
Hepatitis is a type of bacteria. - Answer-False, Its a virus
Norovirus has been linked to foodborne outbreaks of gastroenteritis. - Answer-True
Most foodborne Norovirus outbreaks are caused by contamination of food by food
handlers. - Answer-True
To reduce the risk of intestinal parasites fish should be cooked to a minimum
temperature of 145°F. - Answer-True
Cooking fish destroys the Scombroid toxin. - Answer-False, It's a heat stable
, To prevent illness due to Scombroid toxin, fish should be held at or below 41°F at all
times. - Answer-True
Wild mushrooms should never be gathered for use in your restaurant unless you have
studied mushrooms in college. - Answer-False
Sulfites are prohibited from being added to foods in a restaurant. - Answer-True
Illness due to chemical agents such as Scombroid, Ciguatera and Paralytic Shellfish
Poisoning can occur rapidly, within 1 hour, after consumption. - Answer-True
Toxic metal poisoning can occur if soda dispensing systems are not protected from
back-siphonage. - Answer-True
Foods should not be stored in copper or zinc coated containers. - Answer-True
Shellfish tags must be retained for 60 days. - Answer-False, for 90 days
. Using HACCP-based procedures involves determining the points in the food
preparation process where illness can be prevented, and devising control and
monitoring measures at these points. - Answer-True
Critical Violations - Answer-must be corrected immediately
who does the FMC belong to ? - Answer-The individual completing the class
Where must the certificate be posted ? - Answer-Visible to your patrons
What is the purpose of the Food Manager's course? - Answer-To help the operator
improve sanitary practices
All of the following are objectives or goals of the food manager's course except for: -
Answer-Learning how to order and stock supplies for a restaurant.
A restaurant can deny access to an inspector if it is during a busy dinner period. -
Answer-False, they can show up anytime
Only one shift at the food establishment must be covered by a person with a Food
Manager's certificate - Answer-False All shifts must be covered by a person with a FMC
The food establishment permit is transferable if the restaurant moves to a new location
down the block - Answer-False
The Suffolk County Department of Health Services makes appointments to conduct
food establishment - Answer-False, its s surprise inspection
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